Is a glass that is neither too tall nor too deep, together with a cookie that can be both completely submerged without getting stuck at the bottom.
Hence, I must appropriate the proper permissions to conduct the following experiment:
What is the ideal glass/cookie combination for maximum tasty?
The cookie must neither be too large nor too small. If they are too large, the weight of milk in the cookie will cause the cookie to crumble and fall into your glass. If it is too small, the cookie will sink to the bottom of your glass and rest at the bottom.
This is important as I enjoy resting the cookie inside the glass so that I can turn my attention to other items on the table.
In order for resting to take place, a cookie must be larger than the bottom of the glass. And in order to submerge it, it must also be smaller than the opening of the glass. Therefore, some kind of tapered form should be ideal.
And what of the flavors?
Well a cookie with too much chocolate does not allow a maximum soakage of milk. There is simply no milk when there is a chocolate wall. See: Fudge Stripes.
But if the cookie is all dough, then the cookie has a chance of absorbing too much milk, and crumbling from the extra weight.
So I submit the following proposal: using tapered goblets as a control, try many sizes and brands of cookies and track the amount of milk they absorb as well as any breakage that occurs after 10 seconds of soaking.
I doubt this legislation will pass, due to dietary restrictions, but the scheme is out there.